Road Safety Assessment Tool (RSAT) in determining level of safety for road design

In Malaysia, there is an absence of standard guideline to determine the level of safety at design stage road project and inadequate numbers of certified auditors that are qualified as Road Safety Auditor. This research aims to design questionnaire related to safety measures of road design and to identify the best constant obtained from the multiply factors. This research attempts to determine the level of safety for road design project. The survey is conducted among the road user to get the respondent opinion about the road safety issue base on the element of road design. From the data survey, the data were analysed using statistical tool to obtain multiply factor and Road Safety Assessment Tool (RSAT) were then developed to check level of safety for road design project based on the constant resulted from analysis.The RSAT gave recommendation base on the Level of Safety where result score more then 80% will recommend that the design road project can be proceeded and below than 80% is recommended to design reviewdue to unsafe or potential hazard to road user. It is believed that the results of this study could provide a model for local agencies nationwide to implement road safety audit recommendations more effectively. It can be concluded that RSAT can be one of the tools to facilitate the review of road safety audit report. RSAT will help practitioners but this was the first step for quantifying RSAT recommendations

Analytical methods for gelatin differentiation from bovine and porcine origins and food products.

Usage of gelatin in food products has been widely debated for several years, which is about the source of gelatin that has been used, religion, and health. As an impact, various analytical methods have been introduced and developed to differentiate gelatin whether it is made from porcine or bovine sources. The analytical methods comprise a diverse range of equipment and techniques including spectroscopy, chemical precipitation, chromatography, and immunochemical. Each technique can differentiate gelatins for certain extent with advantages and limitations. This review is focused on overview of the analytical methods available for differentiation of bovine and porcine gelatin and gelatin in food products so that new method development can be established

Chemical and functional properties of bovine and porcine skin gelatin

The ability to compare bovine and porcine skin gelatin based on their amino acid composition, polypeptides pattern, bloom strength, turbidity and foaming properties were investigated. Amino acid composition of both gelatin showed that the content of glycine, proline and arginine in porcine gelatin were higher than bovine gelatin. However, the polypeptides pattern between both gelatin is closely similar. The bloom strength of porcine gelatin was higher than bovine gelatin from pH 3 to pH 10. Both gelatin possessed highest bloom strength at pH 9. The lowest bloom strength of bovine gelatin was at pH 3 while porcine gelatin at pH 5. The highest turbidity of bovine gelatin obtained at pH 7 while porcine gelatin at pH 9. Foam expansion and foam stability of bovine gelatin were higher than porcine gelatin at all concentrations

Identification polypeptide biomarkers of porcine skin gelatin by two-dimensional electrophoresis

The peptide composition of gelatin is known to vary very common that the electrophoretic pattern of gelatin from one source differs from another source even for the same raw material. Therefore, the present study aimed to use proteomics field to identify gelatin polypeptides biomarker for depending on the condition under which collagen is hydrolyzed. Hence, it is porcine skins. The polypeptides obtained for porcine skin gelatins can be used as reference in future to detect the origins of gelatin added in the processed food. We compared porcine skin gelatin samples obtained from three producers. Total average numbers of polypeptides of porcine skin gelatins from company A, B and C were 303 ± 2.8, 285.5 ± 3.5 and 270.5 ± 4.9 spots respectively. 10 biomarkers were identified and presented in all different companies. We also did a mixture of porcine and bovine skin gelatin to detect the presence of these 10 biomarkers. The level of adulteration that could be detected was as low as 1.0% w/w

Monoclonal antibody-based enzyme immunoassay for detection of porcine plasma in fish surimi

Detection of porcine plasma using indirect ELISA was developed using mAb B4E1 for the prevention of their usage in human food that creates religious and health conflicts. The immunoassay has a CV<20% and did not cross-react to other meat and non-meat proteins. The sensitivity of the assay is 0.25% (w/w) of porcine plasma in spiked raw and cooked fish surimi. The assay did not produce a false positive result for any of the commercial fish surimi tested that were not contain porcine plasma. Determination of a 60-kDa antigenic protein of porcine blood using Western Blot confirmed its presence in the plasma fraction of the porcine blood. Further proteomic analysis involving liquid chromatography-tandem mass spectrometry (LC-MS/MS) revealed the 60-kDa protein to be porcine serum albumin

Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances

Food manufacturers across the world commonly add animal substances in their food products. Some food products may contain porcine substances including pork, gelatine, blood and pepsin. These substances significantly affect the texture, colour or taste of the end products. Aside from enhancing sensory qualities, additional ingredients also contribute to preservation, bulk and nutrition. However, the inclusion of porcine substances might not be suitable among certain communities. One primary concern is fraud labelling which includes hiding the addition of porcine substances in food. Therefore, analytical techniques such as enzyme-linked immunosorbent assay (ELISA) have been developed to detect the porcine proteins in food. The ELISA delivers specificity and sensitivity in detecting the targeted animal species in food. This review provides an overview of the ELISA technique which has been developed for potential detection of porcine substances in laboratory-prepared food samples and commercial food products

Development of monoclonal antibodies against porcine blood for detection in fish-based products

Animal blood mainly from porcine and bovine have been used in human food as a binder, gelling agent, emulsifier, coloring agent and iron’s supplementary in most meat and fish-based products. However, certain communities including Muslims and Jews are strictly prohibited to consume animal blood in food due to prohibition assigned by each religious and related to health and personal matter. The addition of porcine plasma in fish surimi has been highlighted by the local authority in Malaysia. To date, a specific method to detect porcine plasma in food is unavailable. In this study, we have developed monoclonal antibodies (mAbs) against heated soluble proteins (HSPs) of porcine blood using fusion technology for detection of porcine plasma in fish surimi. Specificity of mAbs against blood, non-blood (meat and nonmeat) and commercial animal plasma proteins from different species were determined using indirect non-competitive ELISA. Antigenic components of porcine blood were determined using Western blot. The sensitivity of ELISA has been determined to analyze fish surimi that spiked with porcine plasma. After several screening of hybridoma was made, 27 hybridomas produced mAbs were selected. Based on that, fifteen mAbs are specific to raw and heated porcine blood, one mAb only specific to raw porcine blood and another 11 mAbs are cross-reacted with other animal blood. The fifteen mAbs specific to porcine blood are also not cross-reacted with meat and non-meat proteins. Based on specificity to animal plasma, twelve mAbs from 15 mAbs are specific to porcine plasma while other 3 mAbs are cross-reacted to chicken plasma. Western blot showed that 2 mAbs bind 60 kDa, 8 mAbs bind 85 kDa and 2 mAbs bind 250 kDa of the antigenic protein of porcine blood. The mAb labeled as B4E1 was selected to be used for detection of porcine plasma. The developed ELISA has a limit of detection (LOD) and limit of quantification (LOQ) of 0.2 μg/g and 1 μg/g, respectively for a standard solution of porcine plasma. The intra- and inter-assays of ELISA with coefficients of variation (CVs) less than 20% were able to detect at least 0.25% (w/w) porcine plasma in fish surimi. In conclusion, this study has successfully obtained the hybridoma-producing mAbs that are specific to porcine blood and porcine plasma. This study also has developed indirect non-competitive ELISA for detection of porcine plasma in laboratory model fish ball and fish surimi products using mAb B4E1 with LOD and LOQ of 0.2 μg/g and 1 μg/g, respectively with the sensitivity of the ELISA is 0.25% (w/w) porcine plasma in fish surimi

Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength

The ability to compare bovine skin gelatin (BSG) and porcine skin gelatin (PSG) based on their amino acid content, polypeptide pattern and Bloom strength were investigated. Amino acid composition analysis of the two types of gelatin showed that the content of glycine, proline and arginine in PSG were higher than BSG. In the other hand, the Bloom strength of PSG and BSG was determined in different pH value ranging from pH 3 to pH 10. Within this pH range, PSG confer higher Bloom strength as compared to BSG. Both gelatins have the highest Bloom strength at pH 9 while the lowest Bloom strength of BSG and PSG was at pH 3 and pH 5 respectively. However, there is no difference of polypeptide pattern between PSG and BSG as both of them consists of α and β chains

Patient satisfaction towards composite and amalgam restorations in IIUM dental polyclinic

Background: Dentistry continues to evolve with the development of restorative materials. Patient satisfaction is an increasingly significant issue in dental practice; therefore, knowledge of the level of patient satisfaction with restorative materials is important. Objectives: The objective was to assess patient satisfaction with composite and amalgam restorations carried out by International Islamic University Malaysia (IIUM) dental students and the criteria that influence satisfaction. Methods: This cross-sectional study involved 42 patients treated by year 4 and 5 dental students of the Kulliyyah of Dentistry, IIUM. Sampling was conducted using a single proportion formula, and patients were reviewed 2 weeks following placement of amalgam and composite restorations. Satisfaction was assessed using a self‑administered five‑point Likert scale questionnaire previously validated by a pilot study involving ten patients. Data were analyzed using independent sample t-tests and the Chi-square tests. Results: Patients were more satisfied with composite restorations than with amalgam restorations in terms of color and esthetics (P < 0.001). Other criteria, such as operator skills, treatment procedures, and external factors, had no significant effect on patient satisfaction with the restoration (P > 0.05). Overall, patient satisfaction with amalgam (81.0%) and composite restoration (88.1%) did not differ when restorations were placed by IIUM dental students. Conclusion: Most patients were satisfied with the amalgam and composite restorations placed by IIUM dental students. The color and esthetic value were the major criteria affecting patient satisfaction. Treatment procedures, operator skills, and external factors did not significantly influence patient satisfaction. Hence, in terms of satisfaction, amalgam remains a reliable material for use in restorative dentistry

Current analytical methods for porcine identification in meat and meat products

Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, including electrophoretic and immunological techniques, are at times unsuitable for discriminating closely related species. Most of these methods have been replaced by more accurate and sensitive detection methods, such as DNA-based techniques. Emerging technologies like DNA barcoding and mass spectrometry are still in their infancy when it comes to their utilization in meat detection. Gold nanobiosensors have shown some promise in this regard. However, its applicability in small scale industries is distant. This article comprehensively reviews the recent developments in the field of analytical methods used for porcine identification